If spring had a scent in the kitchen, it would be thyme and rosemary on warm, freshly baked bread. This homemade olive oil bread is soft on the inside, with a thin, crisp crust and a “clean” Mediterranean flavor from Greenolia Classic Extra Virgin Olive Oil and herbs.
Ingredients (for 1 medium bread)
For the dough
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500 g bread flour (or a 50/50 mix of strong + all-purpose flour)
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7 g dry yeast (or 20 g fresh yeast)
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1 tsp sugar or honey
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1½ tsp salt
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300–320 ml lukewarm water
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3 tbsp Greenolia Classic Extra Virgin Olive Oil
For the aroma/topping
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4–5 tbsp Greenolia Classic Extra Virgin Olive Oil (for brushing and finishing)
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1–1½ tsp thyme (fresh or dried)
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1 tsp finely chopped rosemary (fresh) or ½ tsp dried
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Flaky salt & freshly ground black pepper
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Optional: ½ tsp lemon zest for a more spring-like note
Step-by-Step Instructions
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In a bowl, add the warm water with the sugar/honey and the yeast. Stir and let it sit for 5–10 minutes, until foamy.
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Add the flour, salt, and the 3 tbsp of Greenolia Classic. Knead for 8–10 minutes (by hand or with a mixer), until the dough becomes smooth and elastic.
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Lightly oil a bowl, place the dough inside, cover, and leave it in a warm spot for 60–75 minutes, until doubled in size.
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Gently deflate the dough, shape it into a loaf (round or oblong), and place it on a baking tray lined with parchment paper. Cover and let it rise again for 25–35 minutes.
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In a bowl, mix 4–5 tbsp of Greenolia Classic with thyme, rosemary, a little pepper, and (if you want) lemon zest. Brush the surface of the bread generously. With your fingers, make small “dimples” so the oil and herbs can settle in. Sprinkle with flaky salt.
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Bake in a preheated oven at 200°C for 25–30 minutes, until deeply golden. If you tap the bottom lightly and it sounds “hollow,” it’s ready.
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Once out of the oven, drizzle with a little more Greenolia Classic and let it rest for 10–15 minutes before slicing.
The homemade olive oil bread is best eaten warm, but it’s just as enjoyable the next day, especially if you reheat it for 2–3 minutes. Serve it alongside salads, cheeses or as a base for spring starters when you want something simple yet truly aromatic.
